Culinary Goods

Stefani might just die a little inside when I post this recipe, because she hates eggs and mayo, and this recipe has both. That being said, I LOVE egg salad. Seriously, it’s one of my all-time favorites. I got this recipe from ourbestbites.com, and it was good. I think it gets a 7.5. It wasn’t super impressive or fancy, but it definitely tasted yum. I posted my changes below in bold. Avocado Egg Salad Posted By Kate @ Our Best Bites On 04.06.2015 @ 12:01 am Avocado Egg Salad Recipe by Our Best Bites Ingredients: 4 hard-boiled eggs , peeled I used 5 1 medium avocado, pitted and mashed 1-2 tablespoons low-fat mayonnaise (start with one and add more to taste if necessary) I used 1 Tbs. 1/4 cup chopped green onions 1/2 teaspoon minced garlic I forgot to add this, but I bet it would be awesome Juice of 1/2 lime (plus more to taste, if desired) Green Tabasco sauce to taste I left this out Salt and pepper to taste 4 slices whole-grain bread I made a salad out of mine to cut down on carb

This was good- both Jared and I gave it a 7.5. So I had neither the time or patience to spend 90+ minutes making a roux, so I did it the easy way and threw 3-4 TBS butter and 1/2 C. flour in a skillet and stirred for about 5 minutes, I then added the vegetables and followed the directions from there. I used butter since I didn't add bacon to this. I got the recipe from food52.com.              3
  ounces diced bacon (or pancetta) I left this out               Vegetable oil             1/2
  cup all-purpose flour             1
  medium onion             1
  bell pepper (color of your choice)             2
  ribs celery             3
  medium cloves of garlic             1 1/2 
 pounds Andouille sausage (or other smoked sausage)             1
  cup red or yellow lentils (split and skinned-style lentils)             1
  bunch lacinato kale             2
  quarts chicken stock             1
  bay leaf             1
  teaspoon dried thyme             1/

I didn't get a picture of this, which is fine, since I'll probably never make it again. It was very underwhelming and get a 5. I got the recipe from food52.com. 1
  pound orzo pasta Zest of 1 lemon 2
  tablespoons lemon juice 2
  teaspoons Dijon mustard 1 
 medium shallot, grated 5
  tablespoons extra-virgin olive oil 4
  tablespoons fresh dill, chopped 1 
 cup Kalamata olives, pitted and sliced 2
  medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced             6 
 ounces feta cheese, crumbled
 Cook the orzo in abundantly salted water according to package instructions or to your taste. Drain and transfer to a large salad bowl. Meanwhile, make lemon-dill vinaigrette to dress the salad: combine lemon zest and juice, mustard, and grated shallot in a medium bowl. Whisk everything together with a few pinches of salt and freshly ground black pepper. Slowly add the olive oil while whisking, then stir in the chopped dill. Taste and adj

So, I made this with bread, as you can see from the background on the cooling rack. It was much better than I even anticipated. It came from ourbestbites.com, and I give this an 8.5. I made only a few slight changes, which I noted below. Fluffy Raspberry-Lemon Honey Butter Posted By Kate @ Our Best Bites On 04.03.2015 @ 6:58 am Fluffy Raspberry-Lemon Honey Butter Recipe by Our Best Bites Ingredients: 1 cup salted butter I added 1/4-1/2 tsp. Watkin’s brand (read—mild) vanilla to the butter 1/2 cup honey 1/4 cup marshmallow creme zest of 1 medium lemon I used half of this because I had fresh lemons from California that are mega fantastic 3/4 cup fresh raspberries, washed and patted dry I increased this by 1 or 2 Tbs. Instructions: In a large bowl and using an electric mixer or the bowl of a heavy duty mixer, whip the butter, honey, and marshmallow creme together until very light and fluffy. Add the lemon zest and raspberries and whip until the raspberries are broken down and thoro

These are well worth the effort—they get an 8.5, and the recipe came from annies-eats.com. Also, these had cooled for about 4 hours by the time I took the picture, so they look better out of the oven before they cool. They weren’t bad for a first effort, but the next time they will be better because I will know more what to do. I am good with bread, but I added too much flour. I made some notes below, but I will definitely make these again (Sunday, in fact!) Hamburger Buns Ingredients: 1 tbsp. sugar 2 ¼ tsp. instant yeast ¼ cup warm water (105°-115°) 1 cup warm milk (105°-115°) I used whole milk 1 tbsp. vegetable oil I used canola oil 1 tsp. salt 3 to 3 ¾ cups all-purpose flour In the recipe, she talks about how she had to add more flour, and I should have added way less. Even as it was, I probably only used 2 1/2 cups, 1 1/2 cups which was wheat flour. In other words, watch carefully based on the texture, don’t get fixated on the amount like I did. Mine had too much flour. 1 eg

I really liked these- they get a 7.5. So as I read through this recipe, my pancreas died for a few seconds when I saw that I needed to add 3/4 C. of sugar in addition to 3/4 C. Nutella. Nutella already has 21 grams of sugar in 2 TBS., which is close to the maximum amount of sugar that any adult should have in an entire day. As such, I left out the sugar entirely and thought they were perfectly sweet. Also, it says it yields 2 dozen, but I was only able to get 14 cookies out of one batch. I also read in the comments of this recipe that they were too sticky to handle, so I added 2 TBS flour. Next time I will also add some vanilla. Otherwise, these were really good and easy and I'll definitely make them again. These would be good with vanilla ice cream since they have a fudgy brownie-like texture. The recipe came from food52.com. Serves 2 dozen 1-inch sized cookies 3/4 cup Nutella or other brand chocolate hazelnut spread  (look for one with a fat content similar to the p

This was very awesome. It’s one of my top 5 recipe finds from 2015, and sadly, I printed it a whole year ago and just barely tried it. So, it came from annies-eats.com and I loved this—it gets an 8.8. It’s very flavorful, and it would even be good with additions such as chopped peanuts or cashews, sesame seeds, or some finely chopped celery. This is my favorite Asian salmon salad I have found, and one thing to note is that I changed the cooking time on my salmon because I put it in a glass dish, so I baked it at 400 for about 13 minutes, but be careful not to overcook it. Also, it looked much more appetizing after the cilantro dressing was on top, but I was rushed to take the picture. Ginger Garlic Salmon with Cabbage Salad Yield: about 4 servings Ingredients For the dressing: Juice of ½ a lime ¼ cup olive oil 1 tsp. sesame oil 3 tbsp. reduced-sodium soy sauce 2 tbsp. honey (or brown sugar) I didn’t add any sugar to mine, and it was fine, but it would be better with it 2 tbsp. fresh